It is fall and time for the annual Rotary fresh lobster sale. In honor of this annual event, I'd like to share some new easy ways to prepare your fresh catch.

The lobster sale takes place from 4 to 6:30 p.m. Oct. 19 at Kinston Plaza. You can purchase cooked or fresh. For more information call 252-522-5510 or 252-520-9400. Once you check out these recipes, it will be hard to pass on this opportunity.

Lobster and Corn Chowder

2 2-pound live lobsters

1 large stalk celery, roughly chopped

1 medium carrot, roughly chopped

1 sprig fresh parsley

1 bay leaf

5 black peppercorns

1⁄4 pound salt pork, diced

3 medium yellow onions, peeled and diced

3 cloves garlic, peeled and minced

1 1⁄2 pounds red potatoes, peeled and cut into 1⁄2-inch cubes

4 cups fresh corn kernels (cut from about 6 ears)

3 cups half-and-half

Cayenne pepper

Salt and freshly ground white pepper

Bring a large pot of salted water to a boil over medium-high heat. Add lobsters and cook for 8–10 minutes. Remove lobsters, reserving cooking liquid, and run under cold water. Remove meat (discard tomalley and coral) and cut into small pieces. Return shells and 10 cups reserved cooking liquid to pot.

Add celery, carrot, parsley, bay leaf and peppercorns to cooking liquid, reduce heat to medium-low and simmer for 1 1/2 hours. Strain broth through a sieve into a large saucepan. Cook over medium-high heat until reduced to 6 cups, about 10 minutes. Set aside.

Cook salt pork in a large pot over medium-low heat until crisp, about 20 minutes. Remove, drain on paper towels; set aside for garnish. Cook onions and garlic in rendered fat over low heat until translucent, about 20 minutes.

Add potatoes, corn and reduced broth to onions, increase heat to medium and simmer until potatoes are tender, about 10 minutes. Stir in half-and-half and a dash of cayenne and return to a simmer. Add lobster meat and simmer (do not boil) until heated through, 3–5 minutes. Season to taste with salt and pepper. Ladle into bowls and top with reserved salt pork.

Grilled Lobster with Cilantro-Chile Butter

4 ounces unsalted butter, softened

3 tablespoons minced cilantro

4 green chiles, stemmed, seeded and minced

1 lime, zested and quartered

2 2-pound live lobsters

1/4 cup extra-virgin olive oil

Kosher salt and freshly ground black pepper, to taste

In a small bowl, stir together butter, cilantro, chiles and lime zest; set aside. Using a heavy cleaver, split each lobster in half lengthwise through its head and tail. Scoop out and discard the yellow-green innards and cut off the claws. Transfer the lobster halves, shell side down, to a baking sheet; crack the lobster claws and transfer them to the baking sheet. Drizzle lobster halves and claws with oil and season with salt and pepper.

Build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high. (Alternatively, heat a 12-inch cast-iron grill pan over medium-high heat.) Place lobster halves (flesh side down) and claws on grill and cook for 5 minutes. Turn over lobster halves and claws and spread each with some of the cilantro–chile butter; continue cooking until cooked through, about 3 minutes more. Serve with lime wedges.

Butter Poached Lobster with Fresh Tomatoes

1 3/4-pound live lobster (or 2 uncooked lobster tails)

1 tablespoon water

1/2 cup salted butter (1 stick), cut into 1-tablespoon chunks

1 clove garlic, finely minced

2 tomatoes, cut into large chunks

3 fresh basil leaves, chiffonade (cut into long thin strips)

Lobster tails: Use sharp kitchen shears to cut shell of lobster all the way down its back. Turn over and cut bottom shell all the way down. Peel off shell and remove meat. Continue with step 2.

Whole lobster: Bring a large pot of water to boil. Turn off heat and add the lobster. Cover with lid and let cook for 3 minutes. Remove all lobster meat from shell and cut into large chunks.

In a sauce pan, bring 1 tablespoon of water to simmer over medium-low heat. Whisk in 1 piece of butter. When butter has melted, add another piece. Continue with remaining butter pieces, one at a time. Make sure the mixture does not come to a boil; otherwise the butter will separate.

Keeping the heat on medium-low, add the lobster pieces and cook for 5 minutes, turning the lobster pieces every minute or so. Make sure mixture does not boil. Remove lobster pieces and divide between the 2 serving bowls.

In the same saucepan with the remaining butter, turn the heat up just a bit, add the garlic. When fragrant, add the tomatoes and cook for just a couple of minutes until the tomatoes have released some of the juices. I like to gently smash the tomatoes a bit so more juice comes out. Throw in the basil and you're done. Spoon tomatoes over lobster and serve immediately.

Artichoke and MaineLobster Dip

1 cup fresh lobster meat, cut into bite-sized chunks

1 can artichoke hearts (10-12 to a can) in water or marinated, drain and cut into chunks

8 ounces cream cheese (not low-fat)

1/2 cup Parmesan cheese, grated

1/2 cup Romano cheese

1 cup mayonnaise

1 tablespoon fresh garlic, chopped

3 tablespoons dry vermouth

1 tablespoon dry mustard powder

Place the artichokes and Maine lobster in a medium bowl. Mix the rest of the ingredients in a large bowl. Blend with a fork until all the ingredients are smooth and creamy.

Add the artichokes and Maine lobster. Blend them in trying not to break them up much. (It will taste better to leave them somewhat in tact.)

Bake in a pan at 350 F for 20-25 minutes. It should be lightly browned and bubbling.

Serve with nacho chips, on crackers or in a bread bowl. All are wonderful.

Tammy Kelly is director of the Lenoir County Cooperative Extension. Reach her at 252-527-2191 or tammy_kelly@ncsu.edu.